Cooking Together Cambodian Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.Â
We Cooked:
- Starter:Â Lab Moo – minced pork or cauliflower salad
- Main: Fish or Mushroom Amok with Lemongrass Chicken Stir-FryÂ
- Dessert:Â Click here for a link to the Food Sorcery favourites
Cambodian Lab Moo
Serves: people
Ingredients
- 200 g Pork mince OR 200 g Cauliflower cut into small florets
- 1 Red onion small, thinly sliced
- 1 tsp Lemongrass finely sliced
- 5 g Fresh Mint 1 tbsp, torn
- 1 Spring onion sliced
- 5 g Fresh Coriander 1 tbsp, chopped
For the Dressing
- 2 tbsp Fish sauce OR 2 tbsp Vegan fish sauce
- 1 Lime juice
- 2 tbsp Toasted rice crushed
- 1 tbsp Chilli flakes
Method
Prepare the Dressing
- Toast the rice in a dry pan over medium heat until lightly golden.
- Transfer to a mortar and pestle and crush coarsely.
- Combine with the fish sauce, lime juice and chilli flakes.
Prepare the Pork
- Place 3 tablespoons of water in a pan and bring to a boil.
- Add the pork and stir, until the pork turns white and there are no lumps.
- Increase the heat and cook for 3–5 minutes until lightly browned and cooked through.
To assemble
- Combine the pork or cauliflower with the red onion, lemongrass, fresh mint, spring onion and fresh coriander.
- Pour over the dressing and toss well.
- Serve immediately with salad leaves.
Cambodian Kroeung Curry Paste
Serves: people
Ingredients
- 2 Lemongrass finely sliced
- 2 Banana shallot roughly chopped
- 5 slice Galangal
- ½ tsp Ground Turmeric
- 4 clove Garlic minced or grated
- 3 Kaffir lime leaves
Method
- Trim the lemongrass and finely slice.
- Roughly chop the banana shallots.
- Place the lemongrass, banana shallots, fresh galangal, turmeric powder, garlic and kaffir lime leaves into a food processor.
- Blend until a smooth paste forms, scraping down the sides as required.
- Use immediately or store in the fridge for up to 3 days.
Cambodian Fish Amok
Serves: people
Ingredients
For the Fish Amok
- 500 g White fish fillets thinly sliced
- 3 tbsp Kroeung curry paste
- 2 Dried red chilli soaked, deseeded and drained, OR 1 tsp Red chilli paste
- 1 tbsp Fish sauce
- 1 tsp Shrimp paste
- 2 tsp Palm sugar
- 120 ml Coconut milk
- 2 Medium Egg beaten
- Sea salt 1 pinch
- 60 g Chinese leaf shredded
For the Garnish
- 1 tbsp Coconut milk
- 1 tsp Kaffir lime leaves OR 3 Kaffir lime leaf, finely sliced
- 1 Red chilli finely sliced, OR ½ Red pepper, finely sliced
Method
- Place the white fish fillets, kroeung curry paste, chilli, fish sauce, shrimp paste, palm sugar, coconut milk, eggs, sea salt and Chinese leaf into a bowl.
- Mix gently for a chunky texture, or stir vigorously for a smoother, more traditional texture.
- Fry a small spoonful of the mixture and taste. Adjust the seasoning if required with additional fish sauce, palm sugar or sea salt.
- Line the base of 2 ramekins or banana leaf baskets with a little shredded Chinese leaf.
- Divide the fish mixture between the ramekins, filling almost to the top.
- Smooth the surface and drizzle over 1 tsp coconut milk per ramekin.
- Sprinkle with a little kaffir lime zest or sliced kaffir lime leaf.
- Steam for 20–30 minutes until cooked through, firm to the touch and still moist.
- Add the remaining coconut milk during the final few minutes of cooking.
- Garnish with the remaining kaffir lime and finely sliced red chilli.
- Serve immediately with sticky rice.
Sticky Rice
Serves: people
Ingredients
- 150 g Sushi rice OR 150 g Short grain rice
- 250 ml Water
- 1/4 tsp Sea salt
Method
- Soak the rice in cold water for 20 minutes.
- Drain and rinse the rice under cold running water 3–4 times, or until the water runs clear.
- Place the rice and water into a pan and bring to a gentle simmer over medium heat.
- Once bubbling, cover with a lid and reduce the heat to low.
- Cook for 11 minutes without removing the lid.
- Remove from the heat and leave untouched for 10 minutes with the lid on.
Cambodian Cha Kroeung Sach Moan- Chicken Stir-Fry
Serves: people
Ingredients
- 2 tbsp Coconut oil
- ½ White onion chopped
- 300 g Chicken thighs skinless and boneless cut into chunks, OR 300 g Firm tofu, cubed
- 3 tbsp Kroeung curry paste
- 1 tsp Caster sugar
- 1 tsp Shrimp paste OR 1 tsp White miso paste
- 1 tbsp Fish sauce OR 1 tbsp Vegan fish sauce
- 1 tbsp Tamarind concentrate
- 15 g Sweet Thai basil 3 tbsp
- ¼ tsp White pepper
- Sea salt to taste
- 1 Lime cut in half
- 2 Red chilli sliced
Method
- Heat the coconut oil in a wok over medium heat.
- Add the white onion and cook for 3–4 minutes until softened.
- Add the kroeung curry paste and stir-fry for 2 minutes until fragrant.
- Add the chicken or tofu, sugar and shrimp paste or miso paste.
- Stir-fry for 4–5 minutes until the chicken is cooked through or the tofu is lightly browned.
- Add the fish sauce, tamarind concentrate, Thai basil, Thai chilli and white pepper.
- Stir-fry for 1–2 minutes until combined.
- Season with sea salt to taste.
- Remove from the heat and squeeze over the juice of half the lime.
- Serve immediately with rice and the remaining lime on the side.
Use the link above to explore the Food Sorcery favourite dessert recipes
We hope you enjoyed the class!
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Chorchaba’s Favourite brands for her dishes
Available in Asian supermarkets such as W.H.Lungs or Wing Yip
